Daube
French slow-cooked beef stew braised with wine, vegetables and herbs
Daube is a French stew, most often made with beef, slowly braised in wine with vegetables, garlic and herbs. It is especially known in Provence, where it is cooked in a daubière, a traditional pot. The dish uses less expensive cuts of beef and is eaten hot, usually as a main meal.
- Traditionally cooked in a daubière, a special braising pot
- Uses less expensive cuts of beef, marinated and slow-cooked
- Wine, vegetables, garlic and herbs are key ingredients
- Provençal daube is the best-known version
- Many regional variations exist, including with lamb or even rum
What is Daube?
Daube is a slow-cooked French stew, usually made with beef, though other meats like lamb or poultry are sometimes used. The beef is braised in wine, often with tomatoes, onions, garlic, and a mix of herbs. The dish is known for its rich, deep flavor and tender texture, thanks to long, gentle cooking. The ingredients are often marinated before cooking to add complexity. Daube is typically served hot and has a rustic, hearty character.
Where does Daube come from?
Daube comes from France, with its strongest ties to Provence. The name comes from the Occitan word for marinade. It was first mentioned in the 16th century and became a specialty in places like Saint-Malo by the 18th century. Early versions included many foods prepared 'en daube', both meats and vegetables, and were often eaten cold. Over time, beef daube became the most common, and the dish is now seen as a classic, old-fashioned stew of southern France.
How is Daube made?
To make daube, beef is marinated in wine with aromatics, then slowly braised with vegetables and herbs. The meat may be cooked whole or cut into pieces, depending on the cook. Traditional recipes use a daubière, a pot designed for slow braising, but heavy casseroles or clay pots are also used. The wine is usually red, but some versions use white. Other ingredients can include carrots, olives, orange peel, or even anchovies, depending on the regional style.
How and when is Daube eaten?
Daube is served hot, usually as a main dish for lunch or dinner. It is a home-style meal, often enjoyed with bread, potatoes, or pasta to soak up the sauce. The dish is meant for sharing and is part of everyday eating in Provence and other parts of France. It is not tied to any particular festival or religious occasion, but rather to family meals and rustic cooking.
Kinds of Daube
There are many regional and historical variations of daube. Some add pork, sausage, or different vegetables. Versions like à la béarnaise use brandy and beef stock, while à la corsoise skips wine and relies on tomatoes for liquid. In Louisiana, daube à la créole uses rum instead of wine. Other meats like lamb, mutton, or poultry can be used, and some recipes thicken the sauce with flour or add ingredients like olives or orange peel.
What Daube means
Daube is a symbol of rustic French cooking, especially in Provence. The traditional daubière pot is now seen as a collector's item. The dish reflects the use of humble ingredients and slow cooking to create something rich and satisfying. While it was once a common dish across France, today it is most closely associated with southern French home kitchens and regional pride.
Questions people ask about Daube
What is daube made of?
Daube is mainly made with beef, wine (usually red), vegetables like tomatoes and onions, garlic, and herbs. Some versions add ingredients such as carrots, olives, orange peel, or anchovies.
Where does daube come from?
Daube comes from France, especially the Provence region. It has a long history in French cooking and was once popular in places like Saint-Malo.
How is daube cooked?
Daube is slow-cooked by braising marinated beef with wine and aromatics in a heavy pot, often a daubière. The meat becomes tender and the flavors blend during long, gentle cooking.
Is daube always made with beef?
Beef is the most common, but other meats like lamb, mutton, chicken, or turkey can also be used, depending on the region or recipe.
When is daube usually eaten?
Daube is typically served hot as a main dish for lunch or dinner. It is an everyday meal in Provence and not tied to any specific festival or religious occasion.
Good reading and sources
The facts on this page come from the Wikipedia article "Daube", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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